I am sooo excited about this recipe! Obviously, anything with cheese in always appeals to my inner cheese monster but the combination of the tangy dolcelatte and sweet and juicy pear is just delicious, and I can’t think of anything better to serve this festive season. I recently made a batch of these and froze half as they can easily be cooked from frozen in around 20 mins perfect for a quick dinner or when unexpected guests arrive!
Ingredients: makes 4 individual tarts
- pre-rolled puff pastry sheet
- 125g dolcelatte
- 2 pears cored and sliced with the skins left on
- 1 brown onion sliced
- 4 tbsp. soft cheese
- 2 big sprigs of thyme
- 2 tbsp. pinenuts
- 1 tbsp. honey
- 3 tbsp. butter
- 1 egg beaten
And how to do it:
Place the pears on a baking tray with the butter and drizzle the honey on top. Roast the pears on a medium heat for around 20 mins until the pears have softened. Remove from the oven, drain off the butter and honey juice and keep to one side then allow the pears to cool.
On a medium heat fry the diced onion and thyme in the butter and honey juice until the onion has softened and become slightly caramelized then allow to cool.
Dice up the dolcelatte and add to a mixing bowl along with the soft cheese and onion mixture, season with salt and pepper and mix well.
Toast the pinenuts in a dry pan until golden brown.
Cut the puff pastry sheet into 4 equal squares/rectangles and place on a greased baking tray.
Evenly divide the dolcelatte mixture and place in the centre of each puff pastry square. Top the dolcelatte mixture with the sliced pears and pinenuts.
Pull each corner of the puff pastry sheet into the centre of the square.
Beat the egg and glaze each puff pastry tart with the beaten egg.
Bake the tarts on 190 c for around 25 mins or until golden brown
Serve with the salad of your choice…dyl-icious!!